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Grilled BBQ Spare Ribs

Tender, smoky grilled spare ribs with a simple dry rub and a tangy-sweet homemade BBQ sauce—slow-cooked over indirect heat for classic backyard flavor.
Amanda
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Rub resting time 30 minutes
Total Time 5 hours 20 minutes
Serving Size 6 servings

Equipment

  • Charcoal or gas grill with lid
  • Grill grates
  • Grill brush
  • Long-handled tongs
  • Basting brush
  • Heat-resistant gloves or mitts
  • sharp knife
  • cutting board
  • Digital meat thermometer
  • Aluminum foil
  • Small bowl (for mixing rub/sauce)
  • Paper towels
  • Drip pan

Ingredients

  • 2 racks pork spare ribs about 4–5 lb total; baby back ribs work too
  • 2 tbsp smoked paprika
  • 2 tbsp light brown sugar packed
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp ground black pepper
  • 1 tsp cayenne pepper adjust to taste
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup light brown sugar packed
  • 2 tbsp dry rub seasoning from above
  • 1 cup water for drip pan (approx.)
  • 2 cups wood chunks hickory or apple; optional for smoke

Instructions

  • Prep the ribs: Flip ribs bone-side up and remove the thin membrane on the back (loosen with a butter knife, then pull with a paper towel for grip).
  • Make the dry rub: In a small bowl, mix smoked paprika, brown sugar, salt, garlic powder, onion powder, black pepper, and cayenne.
  • Season: Pat ribs dry, then coat both sides evenly with the dry rub, pressing it into the meat.
  • Rest: Let the seasoned ribs sit at room temperature for about 30 minutes while you preheat and set up the grill.
  • Set up the grill for indirect heat at 225–250°F (107–121°C). Place a drip pan with water under the area where the ribs will sit. For charcoal, pile coals on one side; for gas, light burners on one side only. Add wood chunks if using.
  • Cook: Place ribs bone-side down over the drip pan (not directly over heat). Close the lid and cook 4–5 hours, maintaining 225–250°F. Avoid opening the lid too often.
  • Make the BBQ sauce: Stir together ketchup, apple cider vinegar, brown sugar, and 2 tablespoons of the spice rub until smooth.
  • Baste: After about 3 hours of cooking, brush a thin layer of BBQ sauce over the ribs every 30 minutes until done. Keep layers thin to prevent burning.
  • Check doneness: Ribs are ready when the meat has pulled back from the bones about 1/4 inch and they feel tender. Target an internal temperature of 190–203°F (88–95°C) for pull-apart texture.
  • Rest and serve: Let ribs rest 5–10 minutes, then slice between bones and serve.

Notes

For deeper flavor, apply the rub and refrigerate the ribs overnight; bring closer to room temp before grilling. Baby back ribs cook a bit faster—start checking 15–20 minutes early. Foil-wrapping during part of the cook can make ribs extra moist (at the expense of a firmer bark). Leftovers: Refrigerate up to 4 days; reheat at 300°F for about 15 minutes. Freeze tightly wrapped up to 3 months.

Nutrition

Calories: 650kcal | Protein: 42g | Saturated Fat: 14g | Cholesterol: 170mg | Sodium: 980mg